ITALIAN GARDEN HARVEST SOUP

2 medium tomatoes, peeled and cut into wedges
1 small eggplant, peeled and diced
1 sweet red bell pepper, chopped
1 green bell pepper, chopped
2 cups chicken broth
1 to 2 cups chopped cooked chicken or ham
3 tbsp tomato paste
1 tsp to 2 tsp minced fresh basil
1 tsp minced fresh thyme
1 tsp minced fresh oregano
1 bay leaf

Combine tomato wedges, diced eggplant, chopped red pepper, and chopped green pepper in a 3-quart casserole; cover and microwave at HIGH 5 to 7 minutes or until vegetables are tender-crisp; stirring after 3 minutes.

Stir in chicken broth and remaining ingredients; cover and microwave at HIGH 12 to 14 minutes. stirring at 4 minute intervals.

Let stand 5 minutes. Remove bay leaf.

Makes 7 1/2 cups
Adapted from source: Southern Living, July 1990